This Banana muffins recipe calls for the use of a sourdough starter and chocolate chips. Yes, it’s as delicious as it sounds.
Let’s talk about nap time, shall we?
Before my daughter was born, I had this utopian idea of nap time. It would start right after lunch and last until I already had dinner in the oven. The little miss would love her nap time, eagerly snuggling in for her afternoon snooze without crying or fussing. I would have time to do everything that I did before having a baby. No problem, right?
Ha! All of the mothers out there are likely rolling their eyes or laughing out loud. In fact, I can barely keep a straight face as I type.
It turns out that my little girl isn’t a big fan of nap time. She certainly does her fair share of fussing and crying when I try to lay her down for an afternoon siesta. And there’s no chance that she will sleep from after lunch until almost dinnertime. It’s unusual for her to sleep for more than 45 minutes! Most days, I barely have time to drink a glass of water (which I often forget to do when I am toting the kiddo around and snuggling while she’s awake!) and get started on something before she’s starting to wake up.
So, it will come as no surprise that I don’t exactly get as much done in the kitchen as I used to. There’s very little time for rolling out homemade puff pastry or decorating elaborate cakes and cookies. Instead, I am focused on recipes that I can put together in 10 or 15 minutes (i.e. before nap time ends!). But, much to my surprise, it turns out that I can still do quite a bit of baking in a limited amount of time. That’s the beauty of baking. Once something’s whipped up, I can go snuggle and play and let the oven do all the work!
These muffins are one of my recent nap time creations. They come together quickly and take advantage of the sourdough starter that hangs out in my fridge. They are tasty as an afternoon snack (I think most moms out there will agree that a late afternoon snack is a must!) or for breakfast with some fruit and yogurt. You won’t really taste the sourdough flavor, but I think it improves the texture of the muffins and helps to keep them nice and moist. I’ve made them twice already, and I’m planning another batch next week!
Before we get to the recipe, let me give you one last hint: Be sure to pull the sourdough starter out of the fridge before nap time. You’ll want it to be at room temperature when you are ready to bake. And we all know that there’s no time to waste when it comes to nap time baking!
Don’t have sourdough starter? You can make your own! Be sure to check out my simple tutorial. Happy baking!
Are you tired of the dinner routine?
Stuck in a rut or looking for fun new recipes to try?
Our Facebook group is growing every day! If you haven’t joined yet, we invite you to come check it out and join the fun.
You can ask for recipe ideas, talk about cooking techniques, or get help figuring out the right new pan set for you. If you’ve already joined, invite a friend along!
Banana Muffins Recipe
Ingredients
- 1 cup Sourdough Starter
- 1 cup Banana
- 3/4 cup Granulated Sugar
- 1/4 cup Extra Virgin Olive Oil
- 1 medium Egg
- 1 cup White Whole Wheat Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Salt
- 1/2 cup Semisweet Chocolate Chips
- 2 tablespoons Sugar for sprinkling
Instructions
- Preheat the oven to 350°F. Line muffin tins with paper muffin cups and set aside.
- In a large mixing bowl, beat together the sourdough starter, mashed bananas, sugar, olive oil, and egg until the mixture is smooth.
- In a a separate bowl whisk together the white whole wheat flour, baking soda, cinnamon, and salt. Add the dry ingredients to the wet mixture and fold together with a spatula until the dry ingredients are just incorporated. Fold in the chocolate chips.
- Fill the prepared muffin tins with about 1/4 cup of the batter in each muffin cup.
- Sprinkle raw sugar on top of the batter. Bake the muffins for 18 – 20 minutes, until a toothpick inserted in the center of the muffin comes out clean (or with a few wet crumbs).
- Cool the muffins in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Dori
Wednesday 26th of March 2025
we really enjoyed this recipee. We didn't have bananas so we used our homemade chunky applesauce and it worked well. Very moist.